Saturday, March 31, 2012


I refer to these as breakfast cookies because my children occasionally ask for cookies for breakfast. I guess this isn’t so unusual. But, I usually acquiesce – and I don’t feel bad about (which is probably the unusual part). The reason? Well, these are packed with fruits and veggies, so I don’t feel so badly about throwing some chocolate chips their way too. Here is my best attempt to put together a healthy version of a beloved favorite.

2 Tbs. flaxseed meal
4 Tbs. water
2 cups fresh spinach leaves
1 apple cored
1 carrot
1 cup sweet potato, peeled and cubed
1 small beet, peeled and cubed
2 tsp. maple extract
2 Tbs. maple syrup
1 cup Earth Balance (butter substitute)
1 cup white sugar
1 cup packed brown sugar
3 cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
2 cups semisweet chocolate chips
1 cup chopped walnuts

Preheat oven to 350 degrees. Spray cookie sheet with non-stick spray. Place flaxseed meal and water in a small bowl. Stir and let sit for 10 minutes. In a blender, combine the flaxseed meal mixture, spinach, apple, carrot, sweet potato, beet, maple extract and maple syrup and puree until smooth. In a mixer, cream butter and sugars until creamy. Pour in fruit and vegetable mixture from the blender and mix until smooth. In a separate bowl, mix flour, baking soda and salt. Add to mixer and blend thoroughly. Fold in chocolate chips and walnuts. Drop heaping tablespoons full of the mixture onto the prepared baking sheet and bake for 12-15 minutes, or until done (lightly touch the tops and if they aren't completely soft, they are done - don't let them get too brown). Remove from oven and let cool on wire racks until cool enough to eat. They don’t look exactly like the chocolate chip cookies to which you have likely become accustomed; however, they look a lot better than a bowl of veggies for breakfast!

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